In this recipe, we've combined the best of both worlds and created a soft and chewy chocolate chip cookie by combining light brown and granulated sugar. We also added toasted walnuts, which added a new dimension of flavor and texture.
However, if you're looking for crispy chocolate chip cookies, increase the white sugar, decrease the brown sugar, or leave it out entirely.
How to Make Chocolate Chip Cookies
Note: The full instructions are provided on the recipe card below.
Whisk to combine the flour and baking soda in a large bowl; set aside.
Beat the butter and both sugars on medium-high speed in a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated.
Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Finally, stir in the chocolate chips and walnuts if using.
Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
Preheat the oven to 375 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
(If you only have 1 baking sheet, let it cool completely between batches) Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop.
Roll each mound in your hands to form a ball. The dough will be very soft, so handle it carefully and work quickly.
Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart.
Bake one sheet at a time for 10 minutes until the cookies have puffed up and the tops crackle; do not overbake.
Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the Chocolate Chip Cookies in an airtight container.
When it comes to chocolate chip cookies, there are two main camps: those who like them soft and chewy and those who like them crispy. In this recipe, we've taken the best of both worlds and created a chocolate chip cookie that is both soft and chewy by combining light brown and granulated sugar.
10 ozBittersweet chocolate chips such as Ghirardelli Brand
1cuptoasted walnuts or pecans, chopped
Instructions
Whisk to combine the flour and baking soda in a large bowl; set aside. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finally, stir in the chocolate chips and walnuts if using.
Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
Form and bake the Chocolate Chip Cookies: Preheat the oven to 375 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. (If you only have 1 baking sheet, let it cool completely between batches).
Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart.
Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 10 minutes; do not overbake. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the Chocolate Chip Cookies in an airtight container.
Notes
How to Store & Re-HeatTo store: Allow them to cool completely after baking. Once cooled, place the cookies in an airtight container or tin with a tight-fitting lid. You can also layer the cookies with parchment paper to prevent them from sticking together. Store them at room temperature in a cool, dry place. Properly stored, chocolate chip cookies can stay fresh for up to a week.To reheat: Preheat your oven to 350°F (175°C). Warm the cookies on a baking sheet in the oven for about 5 minutes. Alternatively, you can use the microwave. Place a paper towel on a microwave-safe plate and arrange the cookies. Microwave them in 10-second intervals until they're warmed to your liking. Be cautious not to overheat them, as chocolate chips can melt quickly. Reheating helps restore some of the cookie's texture and brings out the flavors again.Make-AheadAfter combining the ingredients and forming the dough, shape it into a large disc or rectangle. Wrap the dough tightly in plastic wrap, ensuring it's well-sealed to prevent air from getting in. Place the wrapped dough in a resealable plastic bag and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to bake, if the dough is frozen, let it thaw in the refrigerator before using. Then, proceed with scooping, rolling, and baking the cookies per the recipe instructions. This make-ahead approach allows you to enjoy freshly baked chocolate chip cookies without preparing the dough from scratch on the day you want to indulge.
Nutrition
Nutrition Facts
Easy Chocolate Chip Cookies
Amount per Serving
Calories
117
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
69
mg
3
%
Potassium
72
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
15
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
